The barbecuing cooker according to claim 1, wherein the surface of the rear reflecting plate(30) is coated with nonstick ceramics.

The barbecuing cooker according to claim 1, wherein the gear wheel(70) is formed, along its circumference, with an annular tongue bent at right angle outwardly, said annular tongue being formed with teeth at fixed intervals so as to engaged with a driving gear(90).

The barbecuing cooker according to claim 1, wherein the barbecuing cooker is provided with a basket(130) which is fabricated of wire gauges and is formed with projecting loops(131) on opposite sides for receiving the spits(80) and a basket(130) is provided with a cover(132) fabricated of wire gauges.

As we all know it, the word “barbecue” defines both a method and an apparatus for cooking food, often meat, with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal and may include application of a marinade or basting sauce to the meat.

In Texas, meanwhile, barbecue is often eaten with no sauce at all so as not to distract from the natural flavor of the meat in question (which, in Texas, is generally beef, however chicken is also common, a meat not often found barbecued in other states).

Other barbecue competitions are held in virtually every state in the United States during the warmer months, usually beginning in April and going through September.

Outdoor cookery or barbecuing to feed small and large groups is one of the most popular activities for 4-H and civic fundraisers, and for supporting educational meetings, church functions and field days.

You can grill using your barbecue and barbecue using your grill, but barbecuing and grilling are two different cooking methods.

Barbecue takes its sweet time at a low temperature over several hours, until the meat is so tender it falls from the bone.

Barbecuing tends to use tough cuts of meats or large roasts, such as pork shoulder, spareribs and brisket, which are marinated or covered in a rub, then cooked at a temperature between 225 to 250 degrees.

Barbecue is one of the last bastions of local prejudice in American life: Every state in the South—and some in the Midwest—thinks its barbecue is the first, most authentic, and best in the nation.

In the height of summer barbecue season, there are half a dozen contests around the nation every weekend, some drawing hundreds of teams that compete to make divine pork shoulder and brisket with a perfect smoke ring (the pink outer layer that develops in a well-smoked piece of beef).

Today, she is half of a championship barbecue team called "Tom and Josh's Orgasmic Slabs." She and her partner enter 22 competitions a year, spending $500 and up per competition and driving their Lang 84 mobile smoker hundreds or thousands of miles every weekend to compete.

While there are many barbecue books that focus on the main course, some mention side dishes only in passing, if at all.

It is a weekend of picnics and barbecues, which means that hot dogs and hamburgers will be popping up on everyone's menus.

Food hacks can be simple or complex, and this miniature tabletop grill made with a USB hookup tends towards the complex end, however it is the perfect experiment for anyone who ever felt that their inability to have shabu shabu while typing was making their life less fulfilling.